Friday, 3 July 2015

La Kitchenette Souris : Blueberry Gingerbread

This gingerbread is not too sweet & not too plain.

It really is the perfect afternoon tea dessert! 

I highly recommend trying it~ I know it will be a remake in my house.

Blueberry Gingerbread

1/2 cup margarine, softened
1/2 cup brown sugar
2 eggs, beaten
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup sour cream
1/2 cup molasses
1 cup fresh or frozen blueberries

Preheat oven to 350F.
Grease & flour an 8 inch square pan.

Cream margarine, sugar & eggs well.

Sift together dry ingredients then add half of it to the egg mixture & blend.
Add sour cream, then blend.
Add remaining flour mixture & blend.
Add molasses & blend.
Fold in blueberries.

Pour into prepared pan.

Bake for 40 minutes or until a toothpick comes out clean.

Serve with whipped cream.

Best when warm, but still wonderful cold too!

1 comment:

  1. I never would have thought to combine gingerbread with blueberries, but it sounds delicious!I'll have to try it!